Mini Breakfast Casseroles
2023-12-29 10:28:27
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Nutrition Facts
Serving Size
0g
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For the ramekins
- Cooking spray
- 3 slices whole wheat bread, cubed
- 1 pint cherry tomatoes, halved
- 1 ½ cups chopped fresh spinach
- 1 to 1 ½ cups shredded mozzarella cheese
For the egg mixture
- 12 large eggs
- 1 cup milk (2%, skim or your favorite)
- 1 teaspoon ground mustard
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
Instructions
- Preheat the oven to 350.
- Spray 6 ramekins (4” diameter size) with cooking spray. Place on a baking sheet and set aside.
- Place torn pieces of bread in bottom of each ramekin and then top with desired toppings: tomatoes, spinach and mozzarella cheese are suggested here but you can absolutely substitute!
- Next, make the egg mixture. Beat the eggs in a large bowl with milk, mustard, salt and pepper, until well combined.
- Use a measuring cup or ladle to divide egg mixture evenly among the 6 ramekins. You’ll need about ¾ cup of the egg mixture for each ramekin.
- Place the baking sheet with the ramekins in the oven and bake at 350 for 30-35 minutes, until set. Let sit for 5 minutes before serving. (You can serve in the ramekins or use a knife to loosen the egg casseroles from each ramekin and serve on a plate.)
Customize
- Vegetables: You can also use your favorite veggies here in place of or in addition to the tomatoes and spinach. If you want to use zucchini, peppers or something else that’s a bit harder, you can sauté them in a pan quickly or steam them for a few minutes to soften them before placing them in the ramekins.
- Cheese: I wrote the recipe for mozzarella cheese below but we’ve also used goat cheese here. And cheddar or any other shredded cheese could certainly work too.
- Bread: I normally use whole wheat bread (since that’s what we usually have on hand) but I’ve made it before with a harder French bread before and that worked great too.
- Eggs: You can substitute egg beaters for the egg mixture (all or part of it), if you prefer. (I’ve done this for my Mom’s ramekin because she has an egg allergy.)
- Ramekins: Oh, and I use 4” ramekins like these. The full recipe makes 6 large ramekins - these are big servings! You can adjust to how many you need or try a smaller size and keep an eye on the baking time.
Adapted from Family Food - On the Table
Adapted from Family Food - On the Table
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